6.酒會席的氣氛活潑、形式自如，菜肴以(      )

A.酒水為主                                                       B.點(diǎn)心為主 

C.熱菜為主                                                       D.冷菜為主

7.傳統(tǒng)名菜“干燒巖鯉”是典型的(      )

A.淮揚(yáng)菜                                                           B.魯菜 

C.粵菜                                                              D.川菜

8.我國歷史上第一部禁酒法典《酒誥》頒布于(      )

A.西周時(shí)期                                                       B.東周時(shí)期 

C.春秋時(shí)期                                                       D.兩漢時(shí)期

9.中國不同的節(jié)日飲不同的酒，飲菊花酒的習(xí)俗是在(      )

A.清明節(jié)                                                           B.端午節(jié)    

C.七夕節(jié)                                                           D.重陽節(jié)

10.到藏民家做客，主人首先會向客人敬上具有當(dāng)?shù)孛褡逄厣��?      )

A.烤茶                                                              B.擂茶 

C.酥油茶                                                           D.蓋碗茶

11.中國的茶神是(      )

A.陸羽                                                              B.趙佶 

C.裴汶                                                              D.盧仝

12.飲食消費(fèi)文化的社會功能首先在于(      )

A.提高飲食生活水平                                         B.提高飲食消費(fèi)檔次

C.提高餐飲環(huán)境品味                                         D.提高全民綜合素質(zhì)

13.飲食消費(fèi)者性格開朗、活潑、易變，用餐時(shí)情緒比較強(qiáng)烈，講究用餐的氣氛、環(huán)境和服務(wù)的是(      )

A.膽汁質(zhì)的消費(fèi)者                                             B.多血質(zhì)的消費(fèi)者

C.黏液質(zhì)的消費(fèi)者                                             D.抑郁質(zhì)的消費(fèi)者

14.中國古代有“五禮”即吉禮、兇禮、軍禮、賓禮、嘉禮，其中吉禮指的是(      )

A.賓客之事                                                       B.祭祀之事 

C.冠婚之事                                                       D.軍旅之事

15.沂蒙山區(qū)一帶在送聘禮或結(jié)婚的時(shí)候，一定要有的兩樣禮物是喜糖和(      )

A.喜火燒                                                           B.鴛鴦肉    

C.棗子                                                              D.餃子